As a delicate cuisine, oil is not often used in large quantities and there is a relatively heavy emphasis on poaching, steaming and braising, as well as the common Chinese method of stir-frying.
Teochew cuisine is also known for serving congee (糜; mí; or mue), in addition to steamed rice or noodles with meals.
Authentic Teochew restaurants serve very strong oolong tea called Tieguanyin in very tiny cups before and after the meal.
As an ingredient, it has multiple uses: as a base for soups, as a rub for barbecued meats, as a seasoning for stir-fried dishes, or as a component for dipping sauces.
Teochew cuisine is also known for a late night meal known as meh siao (夜宵; yèxiāo) or daa laang (打冷; dǎléng) among the Cantonese.
Unlike the typical menu selections of many other Chinese cuisines, Teochew restaurant menus often have a dessert section.